2 c. navy soup
Ham bone
Thin slice garlic
1 sm. onion, minced
1/4 tsp. marjoram
3 qt. water
Salt and pepper

Wash beans and soak overnight in cold water. In the morning, drain and add remaining ingredients, except salt and pepper. Cook slowly until beans are tender, 3-4 hours, adding more water as required. Remove pork, cut in small pieces, mash half o the beans, return both to kettle. Season soup with salt and pepper. Serve with croutons for 6.